Rice Bread
How to make this tasty, simple bread
Ingredients
- 4 cups white flour - plain, sifted
- ¼ cup rice - any white variety
- 2 cups water
- 7 g dry yeast
- 1 teaspoon sugar
- 10 g salt
Instructions
- Boil rice in water for twenty minutes until tender or longer until mushy. Drain water through a sieve into a bowl. Reserve rice for later or push through the sieve with a pestle.
- Note: If you find you don't have a lot of rice water, just make it up to 340ml using water from a boiled and cooled kettle (so that it is about 110c).
- Allow rice water to cool briefly (temperature should be about 100°F). Add yeast and sugar, mix thoroughly, and allow ten minutes to activate.
- Mix flour, salt, and any remaining rice in a bowl. Add yeast and water and mix until all ingredients are amalgamated.
- Turn out onto a floured work surface and knead for 15 minutes adding more flour if dough is too sticky or more water if dough is too dry (I boil a kettle and let the water cool a bit before I start making my dough. Then if I need some tepid water while I’m mixing I can take it from the kettle.).
- Put dough in a clean bowl, cover with a damp cloth and allow to rise for 2 hours. Punch down the dough and knead for about a minute. Reshape the dough and put in bread pan or onto a pizza stone. Make a few slashes in the bread with a razor or sharp knife and allow to rise for 30 minutes.
- Preheat oven to 450°F/230°C. When the oven is up to temperature, humidify. Put the bread in the oven. After 15 minutes, turn the oven down to 400°F/200°C, misting with water again. Cook for an additional 15 minutes. Remove from oven and allow to cool.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Rice Bread
Amount per Serving
Calories
2937
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
1
g
Sodium
2370
mg
103
%
Potassium
923
mg
26
%
Carbohydrates
616
g
205
%
Fiber
23
g
96
%
Sugar
6
g
7
%
Protein
84
g
168
%
Vitamin C
0.02
mg
0
%
Calcium
143
mg
14
%
Iron
35
mg
194
%
* Percent Daily Values are based on a 2000 calorie diet.